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Turkey and Dressing, Sous Vide Perfection (And Bonus Stock!)

I can still recall Thanksgivings spent crowded around my grandmother’s expansive dining table, the air thick with the aroma of roasting turkey and sage-infused dressing. While the feast was always a labor of love, the dry, unevenly cooked turkey was a recurring challenge. That’s why I embraced the sous vide technique – it transforms Thanksgiving turkey into a moist, flavorful masterpiece, freeing up oven space and ensuring every slice is perfect. Forget wrestling with a giant bird and embrace this streamlined approach!

Recipe Overview

Prep Time: 1 hour
Cook Time: 14.5 hours
Total Time: 15.5 hours
Servings: 1 Turkey
Yield: Varies based on turkey size
Dietary Type: Varies based on dressing ingredients

Ingredients

1 whole turkey (fresh or fully thawed)
Your favorite dressing recipe
1 lemon
Rosemary
Thyme or sage, if you prefer
Garlic
Olive oil or butter
Salt
Pepper

Equipment Needed

Sharp knife (boning knife recommended)
Stock pot
Vacuum sealer (or freezer bags)
Sous vide immersion circulator
Large container or pot for the water bath
Large bowl
Oven-safe bowl (optional, for crisping dressing)

Instructions

Begin by sharpening your knife. This is crucial for safely and efficiently breaking down the turkey.
Remove the neck and giblets from the turkey cavity. Place them in a stock pot.
Cut off the leg and thigh, either separately or as a single quarter.
Cut off the back. Break it up into smaller pieces and add it to the stock pot.
Cut each breast off the bone. A boning knife is ideal for this task, allowing you to closely follow the contours of the bone and maximize yield.
Place any trimmings or extra parts from the turkey (wing tips, excess skin, etc.) into the stock pot. Add seasonings to taste – salt, pepper, and any other spices you enjoy in your turkey stock. Cover the contents of the pot completely with water.
Bring the stock pot to a boil, then reduce the heat and simmer for several hours, allowing the flavors to meld and deepen.
While the stock simmers, prepare the turkey pieces for sous vide. Place each breast and each thigh/leg quarter into a separate vacuum seal bag. Add a drizzle of olive oil (or a pat of butter), a slice of lemon, a few sprigs of rosemary, a clove or two of garlic, and a pinch of thyme or sage to each bag. Adjust the aromatics to your personal preferences.
Vacuum seal each bag, ensuring as little air remains as possible. If you don’t have a vacuum sealer, use high-quality freezer bags and carefully press out as much air as possible before sealing. Place the sealed bags in the refrigerator to hold until ready to cook.
If you choose to cook the wings, either add them to the stock pot or seal them separately for sous vide.
When the stock has simmered for several hours (at least 3-4), use tongs to remove all the turkey parts and giblets from the pot.
Once the giblets are cool enough to handle, dice them up and add them to your favorite dressing recipe, along with some of the flavorful stock. This will add depth and richness to the dressing.
Place your prepared dressing in a vacuum seal bag (or freezer bag) and remove the air. Place it in the refrigerator alongside the turkey.
Pick all the meat off the bones and other parts that were used for the stock. Discard the bones. Return the meat to the stock pot. You now have a rich and flavorful soup stock to freeze or refrigerate for later use.
Set your sous vide immersion circulator to 176°F (80°C). Place the bags containing the dark meat (thighs/legs) into the water bath for 12 hours. I typically do this the night before serving.
The next morning, set your sous vide immersion circulator to 145°F (63°C). Add the bags containing the white meat (breasts) and the dressing to the water bath. Allow them to cook for 2-3 hours. I find that 2.5 hours provides the best results.
While the turkey and dressing are cooking sous vide, your oven is free to prepare all the other dishes for your Thanksgiving feast.
When you are ready to serve, remove the turkey and dressing packets from the water bath and place them in a large bowl.
If serving immediately, carefully empty the dressing into a serving bowl. Because it often takes a little while to get everything plated, I like to transfer the dressing to an oven-safe bowl and place it in a warm oven to keep it hot. This also allows the dressing to develop a slight crust on top, which is a delightful textural contrast.
Empty the turkey from the bags into the bowl, along with all the accumulated juices. Reserve these juices for making your gravy.
Now you have a choice: are you serving the turkey with or without the skin? If serving without the skin, simply remove it and slice the meat for serving.
If you want to serve the turkey with crispy skin, you have two options: broil the skin under the broiler for 10-15 minutes, or use a kitchen torch to carefully brown the skin. Watch carefully to prevent burning. After crisping the skin, slice the turkey and serve. If you remove the skin, save it and crisp it up in a skillet later for an extra-special treat.
Because you used the turkey carcass to make your stock, there is very little cleanup required at the end. This sous vide method is so much easier and less messy than traditional roasting!
If you have cooked the turkey ahead of serving day, simply reheat it in a sous vide water bath set to 146°F (63°C) for about 1 hour. Then, finish it under the broiler if you want to crisp the skin.

Expert Tips & Tricks

Don’t overcrowd the sous vide bath: Make sure the water can circulate freely around the bags for even cooking.
Use high-quality freezer bags: If you don’t have a vacuum sealer, invest in heavy-duty freezer bags and use the water displacement method to remove as much air as possible.
Season generously: The sous vide method can sometimes mute flavors, so don’t be afraid to season the turkey and dressing generously with salt, pepper, and herbs.
Crisp the skin at the last minute: The skin will lose its crispness if it sits for too long. Crisp it just before serving for the best results.
Make the stock a day ahead: This allows the flavors to develop even further and gives you one less thing to worry about on Thanksgiving Day.

Serving & Storage Suggestions

Serve the sliced turkey and dressing immediately. The turkey looks beautiful arranged on a platter, garnished with fresh herbs and lemon wedges. Serve the dressing alongside in a separate bowl.

Leftover turkey and dressing should be stored in airtight containers in the refrigerator. They will keep for up to 3-4 days. To reheat, microwave until heated through, or gently warm in a skillet over low heat. You can also reheat the turkey in a sous vide water bath at 140°F (60°C) for about 30 minutes to maintain its moisture. The stock can be frozen for up to 3 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	8208 kcal	N/A
Total Fat	411.4 g	632%
Saturated Fat	115.9 g	579%
Cholesterol	3488.4 mg	1162%
Sodium	3334.5 mg	138%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	1047.5 g	2095%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes. This calculation does not account for the nutritional value of the dressing recipe as that is variable.

Variations & Substitutions

Herb variations: Experiment with different herbs in the sous vide bags, such as sage, marjoram, or oregano.
Spice variations: Add a pinch of smoked paprika or cayenne pepper for a touch of heat.
Dressing variations: Customize the dressing to your liking. Add cranberries, nuts, or sausage for extra flavor and texture.
Butter alternatives: For a dairy-free option, use olive oil or coconut oil instead of butter.

FAQs (Frequently Asked Questions)

Q: Can I use a frozen turkey for this recipe?
A: Yes, but make sure the turkey is fully thawed before starting. Thawing in the refrigerator is the safest method, and may take several days for a whole turkey.

Q: Is it safe to cook turkey at 145°F for that long?
A: Yes, the sous vide method ensures that the turkey reaches a safe internal temperature and holds it there for a prolonged period, pasteurizing the meat and eliminating any risk of harmful bacteria.

Q: Can I cook the turkey for longer than 12 hours at 176°F?
A: While it won’t necessarily harm the meat, cooking the dark meat for significantly longer than 12 hours may result in a slightly softer texture.

Q: What if I don’t have a vacuum sealer?
A: Use high-quality freezer bags and the water displacement method to remove as much air as possible. Submerge the bag in water, leaving the top open, and press out the air as the water pressure pushes against the bag. Seal the bag just before the water reaches the top.

Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy a day or two in advance and store it in the refrigerator. Reheat gently before serving.

Final Thoughts

I hope this sous vide turkey and dressing recipe inspires you to try a new approach to your Thanksgiving feast. The results are consistently moist, flavorful, and stress-free, leaving you with more time to enjoy the company of your loved ones. Don’t hesitate to experiment with different herbs and spices to create your own signature flavor profile. And be sure to let me know how it turns out! Pair this delightful dish with a crisp white wine or a light-bodied red for the perfect holiday meal. Happy cooking!

Turkey and Dressing Sous Vide (And Bonus Stock) Recipe